回复trueyeoman发表于:2018/3/7 8:58:51悬赏金额:
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【序号】:1
【作者】:Dayeon Ryu, Eunmi Koh
【题名】: Stability of anthocyanins in bokbunja (Rubus occidentalis L.) under in vitro gastrointestinal digestion
【期刊】: Food Chemistry,
【年、卷、期、起止页码】: In press, corrected proof, Available online 21 February 2018
【全文链接】:
【序号】:2
【作者】:Sílvia C.S.R. de Moura, Carolina L. Berling, Sílvia P.M. Germer, Izabela D. Alvim, Míriam D. Hubinger
【题名】: Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
【期刊】: Food Chemistry,
【年、卷、期、起止页码】: Volume 241, 15 February 2018, Pages 317-327
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【序号】:3
【作者】:Seng Joe Lim, Wan Mustapha Wan Aida, Mohamad Yusof Maskat, Said Mamot, Diah Mazita Mohd
【题名】: Isolation and antioxidant capacity of fucoidan from selected Malaysian seaweeds
【期刊】: Food Hydrocolloids,
【年、卷、期、起止页码】: Volume 42, Part 2, 15 December 2014, Pages 280-288
【全文链接】:
【序号】:4
【作者】:Gustavo A. Camelo-Méndez, Edith Agama-Acevedo, Mirna M. Sanchez-Rivera, Luis A. Bello-Pérez
【题名】: Effect on in vitro starch digestibility of Mexican blue maize anthocyanins
【期刊】: Food Chemistry
【年、卷、期、起止页码】:Volume 211, 15 November 2016, Pages 281-284
【全文链接】:
【序号】:5
【作者】:Cheryl Chung, Thananunt Rojanasasithara, William Mutilangi, David Julian McClements
【题名】: Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition
【期刊】: Food Chemistry,
【年、卷、期、起止页码】: Volume 201, 15 June 2016, Pages 14-22
【全文链接】: